Instructions: 4 SERVINGS DAIRY-FREE

Rice noodles are available at many grocery stores, but in a pinch you can make this dish with linguine. If your particular brand of rice noodles calls for soaking, do so before cooking, following package directions. A food processor helps speed preparation of the fragrant sauce.

MEAL PLAN: Toss a salad of curly endive, seedless orange chunks and slivered red onion and dress with a balsamic vinaigrette. Serve a bowl of grapes for dessert.

Bring large pot of lightly salted water to a boil. Add rice noodles; stir to prevent sticking. Cook according to package directions, until just tender.

Drain well.

Meanwhile, in food processor, combine onion, garlic and ginger. Process to a paste, stopping as necessary to scrape down sides of bowl with rubber spatula.

In large skillet or wok, heat oil over medium-high heat. Add onion paste, paprika and pepper flakes and cook, stirring, until mixture is fragrant and begins to brown, about 5 minutes.

Stir in broth and coconut milk, increase heat to high and bring to a boil. Add broccoli and eggplant and reduce heat to medium-low. Cover and simmer, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat and stir in bamboo shoots and salt.

Divide rice noodles among shallow serving bowls, spoon vegetable mixture on top and serve at once.

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